Get ready for amazing Pistachio Cupcakes with Strawberry Meringue? You know that feeling when you’re craving something so badly that no other food can satisfy your hunger? No? Is that just me? Okay, moving on… Lately, I’ve been craving strawberry and pistachio combinations. When you combine boxed mixes with fresh ingredients, you’re bound to get amazing results.
These cupcakes get their pistachio flavor from JELL-O Pistachio Instant Pudding. The pudding gives the cupcakes a subtle green color which is all the more festive if you ask me. Cupcakes are already incredibly festive, but the green cupcakes and light pink strawberry meringue scream summer fun. I’m a sucker for meringue frosting because it always looks like clouds have been piped onto the cupcakes. The addition of the strawberry jam to the frosting makes the meringue look like magical pink clouds. I definitely had a lick-the-spoon moment after I finished frosting these cupcakes…
What is your favorite flavor combination? Let me know in the comments below!
Yields 16-18 cupcakes
30 minPrep Time
35 minCook Time
1 hr, 5 Total Time
- 1¾ cup Flour
- 2 tsp Baking Powder
- 1 package of Instant Pistachio Jello Powder
- ? cup + 1 tbsp Whole Milk
- 1 tsp Vanilla
- 4 Egg whites, room temperature
- 6 tbsp Butter, softened
- ? cup Granulated Sugar
- ? cup Sour Cream
- 1/4 cup of Strawberry Preserves
- 4 Egg Whites, at room temperature
- 1 1/2 cups Granulated Sugar
- Pinch of Salt
- 1 1/2 cups (3 sticks) unsalted butter, cut into tablespoons, at room temperature
- Preheat the oven to 325°F. Place 16 paper liners in wells of a muffin tin.
- Whisk flour, instant pudding, and baking powder together in a small bowl.
- Combine milk and vanilla in another small bowl.
- In a medium bowl, beat egg whites on high speed of electric mixer until stiff peaks form.
- In another bowl, beat the butter and granulated sugar on medium-high speed until creamy. Beat in sour cream until smooth.
- On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth.
- Whisk in one-third of the egg whites to lighten the batter. Fold in remaining egg whites using a rubber spatula.
- Using a large scoop, divide batter evenly among liners. Bake 17-20 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to a wire rack to cool.
- Add the egg whites and sugar to a double boiler and bring the water to a steady simmer. If you don't have a double boiler, place a heat safe bowl over a shallow sauce pan filled with a few inches of water (water shouldn't touch the bottom of the bowl).
- While the water simmers, lightly whisk the egg whites and sugar constantly. Once the mixture has reached a temperature of 160 to 165 degrees F on a candy thermometer and is completely smooth
- Remove the egg and sugar mixture from the heat and attach it to your stand mixer with the whisk attachment fitted. Gradually increase the speed up to medium-high, whisking until the mixture is glossy and completely cool.
- Add 2 tablespoons of butter at a time to the mixture while the mixer is on medium. Wait until each addition is fully incorporated before adding more butter.
- Scrape down the sides of the bowl and increase the speed to medium, beating until the buttercream comes together about 10 minutes. The mixture will be very loose at first and then it will curdle. Keep beating until it smooths out into a thick buttercream frosting. Once this happens, switch to the paddle attachment and mix the frosting on low speed for 2 minutes to release any air bubbles.
- Gradually stir in the strawberry preserves until thoroughly combined.